Core Viewpoint - The article discusses the increasing visibility and adoption of HPP (High Pressure Processing) cold-pressed juice in the market, emphasizing its ability to effectively kill microorganisms while preserving flavor and nutritional quality [1][2]. Group 1: HPP Technology and Its Benefits - HPP technology applies high pressure (400-600 MPa) to juice products, effectively inactivating microorganisms without the high temperatures that can degrade vitamins and enzymes [2][3]. - This non-thermal processing method is currently the most commercialized technology for fruit and vegetable juice processing, with standards being developed to promote its industrial application [2][3]. Group 2: Research and Testing - Research teams are conducting tests to evaluate the microbial inactivation capabilities of HPP, using known concentrations of E. coli in apple juice samples under simulated HPP conditions [3]. - The stability and nutritional content of HPP-treated juices are monitored under different storage conditions, highlighting the importance of cold chain logistics to prevent microbial growth during distribution [3]. Group 3: Industry Collaboration and Development - The industry is seeing collaboration between companies and local farmers, with significant amounts of local produce being utilized in HPP juice production [4]. - Continuous improvements in HPP technology are being made, including the integration of additional sterilization methods to address a wider range of microorganisms [4].

Core Viewpoint - The article discusses the increasing visibility and adoption of HPP (High Pressure Processing) cold-pressed juice labeled as "cold sterilization fresh squeezed" and "100% additive-free" among consumers during the summer season [1] Group 1: HPP Technology and Its Benefits - HPP technology effectively kills microorganisms while preserving the flavor and nutritional content of juice, unlike traditional thermal sterilization methods that can degrade vitamins and enzymes [1][2] - The process involves applying a pressure of 400-600 MPa to juice products, which disrupts microbial cell membranes, leading to their inactivation [2] - HPP is recognized as the most commercially advanced non-thermal food processing technology, particularly in fruit and vegetable juice production [2] Group 2: Research and Testing - Research teams are conducting tests to evaluate the sterilization effectiveness of HPP by introducing known concentrations of E. coli into juice samples and simulating HPP conditions [3] - The shelf life of HPP-treated juice is assessed under different storage conditions, with ongoing monitoring of nutritional content and sensory evaluation by experts [3] - There are concerns about pressure-resistant bacteria potentially surviving the HPP process, emphasizing the need for a complete cold chain during distribution to prevent microbial growth [3] Group 3: Industry Collaboration and Development - Local agricultural partnerships are being developed to support order-based farming, with production lines capable of processing 30,000 tons of fruits and vegetables annually, over 80% of which are sourced locally [4] - Continuous improvements in HPP technology are being made, including the integration of additional sterilization methods to address a wider range of microorganisms [4] - The future direction of the juice industry is towards minimal processing, non-thermal sterilization, clean labeling, and cold chain logistics to maintain product quality from raw materials to final juice [4]